BLESS THIS MESS
My favorite thing about Vegetarian Chili with Quinoa is how full of flavorful it is. This recipe is vegetarian friendly and can be made vegan by using plant-based shredded cheese and sour cream instead of regular.
Cook the quinoa in 1 cup vegetable broth in a medium sauce pan according to recipe.
While the quinoa is cooking, add the oil to a large stock pot over medium heat. Add the onion and sauté until the onion is soft, about 5 minutes.
Add the garlic and cook just until fragrant, about 30 seconds.
Add the spices (chili powder, cumin, paprika, cayenne) in with the onion and garlic and stir until all vegetables are covered in the spices and the spices start to smell good.
Add in the tomato sauce, diced tomatoes, remaining 1 cup of vegetable broth, and the kidney beans, stir to combine and bring to a boil. Reduce the heat and then simmer for 15-20 minutes.
Stir the cooked quinoa into the large pot, then serve and add optional toppings to taste.